Beef jerky dehydration

[smokinsmoker23]

Hi everyone,
So I want to try and do small batch of beef jerky. I bought an electric 5 tray dehydrater on eBay. The max temp on it is 70c which is about 158F. I been researching and I want to boil on medium heat the pre marinated beef strips in the marinade to get it cooked to 160F to kill bacteria n such then dehydrate.
The slices are thin sliced so I figure 5 minutes to get to 160F and 4-5 hours to dehydrate maybe less but I would be checking every hour - hour n half.
Just want to know if I'm on the right path for food safety.
Thanks everyone

 

[chef jimmyj]

Just stick it in the dehydrator. If you look at the Pasteurization chart below, 158 -160 all do the job instantaneously. Even if the dehydrator temp is as low as 150, it only takes 67 seconds, at that temp, to kill the bacteria...JJ

https://www.smokingmeatforums.com/t...-food-to-a-lower-internal-temperature.261182/

 

[chef jimmyj]

Just stick it in the dehydrator. If you look at the Pasteurization chart below, 158 -160 all do the job instantaneously. Even if the dehydrator temp is as low as 150, it only takes 67 seconds, at that temp, to kill the bacteria...JJ

https://www.smokingmeatforums.com/t...-food-to-a-lower-internal-temperature.261182/

 

[smokinsmoker23]

Thanks for feed back.
So I tested dehydrator for max temp using digital thermometer but it was going up really slow and my meat was marinated and ready to go, marinated for about 18 hours or so. I'm going to try different ways to cook first but this first time I boild meat in marinade sauce on medium heat and reached my 160 temp. So I just started the dehydration process and they got done pretty quickly cuz the meat was thinking cut n bite size.
Turned out pretty good for first time but think they were just a tad over dehydrated other then that I was happy with results. They were tender and had flavor, would have liked a bit more flavor.

 

[daveomak]

When testing for "prefered" texture, when warm, jerky will seem perfect... then when it cools, it will lose that tenderness...
Sugar or Honey is hygroscopic... Meaning it holds onto moisture.... Using those ingredients helps to keep the jerky tender... BUT, like anything else, finding the right amount of "tooth" to the jerky takes time to learn... Pull it off when you think it is not dry enough.... let it cool... do another taste test....

 

[Lonzinomaker]

Food safety is why I always use prague powder #1 in my jerky marinade. 1 tsp/5# of meat.